What you'll learn
1. INTRODUCTION TO FOOD SAFETY & HYGIENE
You'll learn what food safety is and why it's important. We'll also cover food hygiene rating schemes.
2. FOOD SAFETY MANAGEMENT
You'll learn what food safety management is, and why it is important. We'll cover food safety management systems and some examples.
3. FOOD SAFETY & THE LAW
You'll learn about the main laws that apply to UK food businesses and the consequences of breaching law. We'll cover employee responsibilities, food handler responsibilities, and the concept of 'due diligence'.
4. FOOD CONTAMINATION
You'll learn about the different types of food contamination (physical, chemical, microbial, and allergenic). We'll cover cross-contamination and ways to prevent it.
5. FOODBORNE ILLNESS
You'll learn what foodborne illness is, including food poisoning, how it can be caused, and the symptoms. We'll cover high and low risk foods, and which groups of people are most vulnerable to illness.
6. PERSONAL HYGIENE
You'll learn about the importance of personal hygiene, including hand washing, protective clothing, handling wounds, reporting illness, and other good hygienic personal habits.
7. CLEANING & DISINFECTION
You'll learn why cleaning and disinfecting is important, about effective cleaning, cleaning schedules, disinfection methods, safe use and storage of cleaning chemicals, and about handling waste safely.
8. PEST CONTROL
You'll learn why pest control is important, about common food pests and signs of infestation, how to prevent pests, and what to do if you suspect pests.
9. FOOD PREMISE DESIGN
You'll learn how a food premises should be designed to enable the production of safe food, and about food-safe workflows.
10. TEMPERATURE CONTROL
You'll learn why temperature control is important, and the temperatures required for safe chilling, freezing, and cooking. We'll cover how to cook, hot hold, reheat, chill, freeze, defrost, and display chilled food safely.
11. FOOD DELIVERIES & STORAGE
You'll learn how to receive and handle food deliveries safely, how to store food safely, about food labelling, food preservation, stock rotation, and 'use-by' / 'best-before' dates.